Lavender Lemonade Recipe

Make simple lavender lemonade

In a pitcher, combine 1 cup fresh lemon juice with 3 tablespoons granulated sugar. Stir until most of the sugar dissolves. Add 2 cups cold water and 3 tablespoons lavender syrup. Stir briskly to combine and taste; adjust sweetness or lavender by adding up to 1 tablespoon more sugar or lavender syrup if desired. Add 2 cups of ice to chill the mixture and dilute slightly.

Strain (optional): If you prefer a clear lemonade, strain the mixture through a fine mesh into a clean pitcher to remove pulp and any undissolved sugar.

Prepare the glass

Add 3 cucumber slices to a cocktail shaker or mixing glass and gently muddle once or twice to release light cucumber aroma — avoid over-muddling to prevent bitterness.

Build the cocktail

Into the shaker with muddled cucumber add 3 oz Tanqueray gin and 4–6 oz (about 1/2 to 3/4 cup) of the chilled lavender lemonade base. Add one cup of ice to the shaker, cap, and shake vigorously for 8–10 seconds to chill and combine.

Strain and finish

Double-strain the shaken mixture into a highball or Collins glass filled with fresh ice (use a fine mesh strainer to catch cucumber bits).

Empress gin float

Gently pour 1/2 oz Empress gin over the back of a spoon held just above the drink surface so it floats as a delicate violet-hued layer on top.

Garnish and serve: Thread a lemon wheel and remaining cucumber slices on a cocktail pick or float a lemon wheel and place a sprig of lavender on the rim. Serve immediately with a straw so the drinker can stir the float if desired.